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Categories:
red bell peppers scallions fresh parsley carrot dressing garlic fresh ginger root chili paste soy sauce rice vinegar sesame oil
Viewed: 73 - Published at: 9 years agoIngredients
- 12 ounces lowfat firm tofu
- 1/3 cup red bell peppers, chopped
- 1/3 cup scallions, chopped
- 1 tablespoon fresh parsley, chopped
- 1 carrot, grated
- Dressing:
- 2 cloves garlic
- 2 teaspoon fresh ginger root, grated
- 1/2 teaspoon chili paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon roasted sesame oil
Method
- Crumble the tofu using a wooden spoon or fork. Whisk the dressing ingredients together. Add the dressing and the peppers, onion, and parsley. Mix well. Serve at room temperature or chilled. This salad will keep for 2-3 days. Serving suggestions: Tusk the salad in a pita with watercress. Or serve it on rice crackers, or with roasted vegetables.
